Chocolate Orange Truffle Cake Food

CHOCOLATE-ORANGE TRUFFLE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch rounds--except add orange peel to batter.
• Fill layers and frost side and top of cake with frosting. In 1-quart saucepan, heat whipping cream over medium heat until hot (do not boil); remove from heat. Stir in chocolate chips until melted and smooth. Let stand 5 minutes.
• Carefully pour chocolate mixture onto top center of cake; spread to edge, allowing some to drizzle down side. Refrigerate about 1 hour or until chocolate is set. Store covered in refrigerator.

CHOCOLATE-ORANGE TRUFFLE CAKE

Steps:

• Heat oven to 350ºF (325ºF for dark or nonstick pans). Make and cool cake as directed on box for two 8-inch or 9-inch round pans--except add orange peel to batter.
• Fill layers and frost side and top of cake with frosting. In 1-quart saucepan, heat whipping cream over medium heat until hot (do not boil); remove from heat. Stir in chocolate chips until melted and smooth. Let stand 5 minutes.
• Carefully pour chocolate mixture on top centre of cake; spread to edge, allowing some to drizzle down side. Refrigerate about 1 hour or until chocolate is set. Store covered in refrigerator.

CHOCOLATE-ORANGE TRUFFLES

Steps:

• Bring about 1 inch of water to a very slow simmer in a medium saucepan. Put the chocolate in a medium heat-safe bowl that can sit on top of the pan without touching the water. Put the bowl over the water and let the chocolate melt, stirring occasionally until smooth. Remove from the heat.
• Meanwhile, bring the heavy cream, honey and half of the orange zest to a simmer in a small saucepan over medium heat, stirring occasionally to dissolve the honey. Strain the cream mixture through a fine-mesh sieve into a small bowl and then gradually whisk into the chocolate until smooth and shiny. Whisk in the butter until melted. Cover the bowl with plastic wrap and set aside in a cool spot until slightly firm, about 1 hour.
• Line a baking sheet with parchment paper. Rub together the sugar and remaining orange zest in a small bowl until combined. Transfer the truffle mixture to a piping bag or resealable bag fitted with a plain 1/4-inch tip. Holding the bag about 1/4-inch over the baking sheet, pipe 3/4-inch truffles. Sprinkle with the orange sugar. Refrigerate until set, about 15 minutes.

CHOCOLATE ORANGE-TINI TRIFLE

Steps:

• To make the posset, put the cream, sugar and both zests in a pan and bring to a simmer. Turn up the heat and bubble for 3 mins exactly, then remove from the heat and stir in the citrus juice. Sieve the mixture into a large trifle bowl and chill for at least 4 hrs, or overnight until set.
• Scatter the madeira cake pieces over the posset layer.
• To make the fruit layer, stir the marmalade and vodka together, pour over the chopped fruit and mix. Tip the mixture over the cake pieces and return to the fridge to chill.
• Meanwhile, make the custard. Put the chocolate and custard in a pan stirring over a low heat and gently warm until the mixture is piping hot and the chocolate has melted. Leave to cool, stirring occasionally to stop a skin forming. Once cooled, pour over the fruit layer.
• To make the mousse, put the cream and egg whites in separate bowls, adding a pinch of salt to the egg whites. Using a very clean electric whisk, beat the egg whites to stiff peaks, add the sugar and briefly whisk again. Whisk the cream until it just holds its shape, then fold in the yogurt.
• Chop the chocolate, put it in a bowl set over a pan of simmering water and stir until melted, or melt in the microwave in short bursts. Leave to cool for 3-5 mins, then stir in the egg yolks.
• Add a large spoonful of the egg whites to the chocolate mixture and stir to loosen. Add the remaining egg whites and the whipped cream. Fold everything together with a large metal spoon, keeping as much air in as possible. When there are no more visible streaks, dollop the mousse on top of the trifle. Decorate with your chosen toppings. Will keep in the fridge for up to three days without toppings.

CHOCOLATE ORANGE TORTE

Steps:

• In a large heavy saucepan, stir chocolate chips and butter until melted. In a small bowl, beat egg yolks until lemon-colored. Gradually stir in warm chocolate mixture; return all to the pan. Cook and stir over medium heat until mixture reaches 160°. , Remove from the heat. Stir in confectioners' sugar until blended. Place 1/2 cup in a small bowl; pour remaining chocolate mixture into a small bowl for filling. Cover each bowl with a paper towel. Let stand for up to 1 hour or until soft-set. , For truffles, roll the 1/2-cup portion into 12 balls. Roll in sprinkles or pecans. Cover and refrigerate until serving., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour, cocoa, baking powder, baking soda and salt; gradually add to creamed mixture alternately with water. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely., For frosting, in a microwave-safe bowl, combine the butter, chocolate chips and 1/3 cup milk; microwave until melted. Whisk in extract until smooth. Gradually whisk in confectioners' sugar. , Transfer to a large bowl. Place in a large bowl of ice water. With a hand mixer, beat on medium speed until stiff peaks form, about 7 minutes; set aside. , For filling, gradually add enough of the remaining milk to reserved chocolate mixture, beating until it achieves spreading consistency., Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Spread 2-2/3 cups frosting over top and sides of cake. Using a #195 star tip, pipe the remaining frosting into 12 rosettes on top of cake. Place a truffle on each rosette. Press chocolate sprinkles onto sides of cake. Store in the refrigerator.

CHOCOLATE-ORANGE TRUFFLE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Mix cake mix, water, oil, eggs, and orange extract until well blended.
• Pour into greased and floured tube pan or bundt pan.
• Bake for 40 minutes or until done.
• Cool for 10 minutes on wire rack.
• Turn cake onto platter and allow to cool completely.
• When cool, frost with ready to spread frosting.
• Optional glaze.
• Heat whipping cream in 1 qt.
• saucepan over medium heat until hot (do not boil).
• Remove from heat.
• Stir in chocolate chips and stir until melted and smooth.
• Drizzle over top of cake slowly, allowing to drizzle down the edges.
• If the optional glaze is used, refrigerate for 1 hour before serving, to allow the chocolate to harden.
• Keep refrigerated.

CHOCOLATE TRUFFLE CAKE

Steps:

• For the truffles: Combine the chocolate, cream and butter in a small heatproof bowl set over simmering water and let melt. When almost melted, remove from heat and stir the mixture until smooth. Stir in your flavoring of choice and refrigerate until thick enough to mound on a spoon, stirring occasionally, about 30 minutes.
• Line a baking tray with waxed or parchment paper. Scrape the chocolate mixture into a pastry bag fitted with a #3 plain tip. Pipe 8 (1-inch) mounds onto the prepared tray. Place 1 raspberry in the center of each chocolate mound and pipe a little more of the chocolate mixture to enclose completely. Refrigerate until firm, about 15 minutes.
• For the cake: Position the rack in the center of the oven and preheat the oven to 350 degrees F. Butter or coat with vegetable spray, 8 oversize muffin cups (4-inches wide and 2-inches deep) or 1 1/4-cup custard cups. Line bottoms with rounds of waxed paper.
• In the top of a double boiler or a small heatproof bowl set over simmering water, melt together the chocolate and butter, cool slightly.
• Meanwhile in the bowl of an electric mixer with a paddle or beaters, beat the eggs, egg yolks and sugar on high speed until tripled in volume, about 5 minutes. Scrape in the chocolate mixture and, on low speed, beat until just combined. Remove the bowl from the mixer and fold in the flour, using a rubber spatula. Spoon a little of the batter into each of the prepared cups, top with 1 truffle, and cover with the remaining batter. Arrange the cups on a baking tray and bake until the edges of the cakes begin to pull away from the sides of the cups, 12 to 13 minutes.
• Let stand 10 minutes. Invert onto individual dessert plates and carefully peel off the paper. Serve warm. Spoon softly whipped cream or ice cream next to each cake and, if desired, garnish with a few fresh raspberries. Serve immediately.

CHOCOLATE TRUFFLE CAKE

Steps:

• Preheat the oven to 350°F/180°C/ gas mark 4 and prepare the cake tin: using a tin measuring 8 inches (20cm)in diameter, 3 inches (7.5cm) deep, lightly oil the cake tin, line the base and sides with baking parchment and oil again, dust the sides with 1 tablespoon each of flour and sugar (this additional flour/sugar is extra to the quantities listed above).
• In a large bowl, beat the butter, sugar and vanilla extract together with an electric whisk for at least 5 minutes - so that it is light and creamy; add the eggs, beating the mix well as you add each egg; beat in the soured cream and milk - it may look curdled, but don't worry this is fine!
• Sieve flours and cocoa together in a separate bowl then sprinkle half over the cake mix; fold in with a metal spoon; sprinkle and fold in the second half.
• Gently spoon the cake mix into the cake tin and make a shallow hollow in the middle with the back of the spoon: bake on the middle shelf for 50 minutes then cover with a double layer of wet baking parchment (to stop the top of the cake overbrowning) and continue cooking for another 10-15 minutes - the cake is baked when it's risen and a fine skewer put in the middle comes out clean: remove from the oven and leave the cake to cool in its tin for 10 minutes before turning out onto a wire rack, best/flattest side up.
• To make the truffle icing, put the chocolate and butter in a small heatproof bowl and set it over a pan of just simmering water - the bowl must not touch the water: melt the chocolate/butter mix over the water for about 5 minutes then remove the bowl from the pan and leave to cool to 15 minutes: stir in the cream and leave the chocolate mix to cool for about 20-30 minutes so that the icing will be thick enough to coat the cake without the icing running off: pour truffle icing over the cake and spread it over the top and sides.
• To make the almond decoration, first lightly toast the almonds on a baking sheet in the oven at 350°F/180°C/ gas mark 4 for 5 minutes, turning them over half way through; remove and leave to cool: while they are cooling melt the dark chocolate in a bowl over a pan of simmering water until melted, dip the almonds into the chocolate and lay out to dry on baking parchment - about 30 minutes: when dry repeat the process with the white chocolate, but this time arrange the almonds on top of the cake after dipping, the heat of the white chocolate will start to melt the first coat of chocolate on the almonds and you'll get a marbled finish, drizzle any left over melted chocolate over the almonds.
• Leave decoration to cool before serving, then watch the cake 'vanish' before your very eyes!

CHOCOLATE ORANGE TRIFLE

Steps:

• Break up the trifle sponges and place in a large glass serving bowl. Sprinkle the crumbled macaroons on top, then sprinkle the sherry.
• Squeeze the juice from two mandarins and sprinkle it over the macaroons. Peel and segment 6 mandarins and arrange them in the dish.
• In a large bowl, combine egg yolks, sugar, and cornstarch to make a paste. Bring the milk to just below boiling in a small pan. Remove and pour it into the egg yolk mixture.
• Return the custard to a clean pan and cook over low heat, stirring constantly to avoid curdling.
• When custard is thick, return it to the bowl, then stir in the mascarpone and melted chocolate until thoroughly combined. Spread the custard evenly over the trifle and chill for 1 hour.
• Whip the cream until thick, then spread over the top of the trifle. Decorate with marbled chocolate shapes and remaining mandarin orange segments.

CHOCOLATE ORANGE & GRAND MARNIER TRUFFLE CAKE

Steps:

• Line the base and sides of a 1kg loaf tin with cling film. Squeeze the juice from the orange and mix with 3 tbsp of the Grand Marnier. Cut away the bitter white pith from inside the orange shell, then cut the peel into fine strips and boil it in a covered pan with 300ml water for 20 mins until soft. Add the sugar, then simmer uncovered for a bit longer until you have a soft, sticky peel.
• Melt the chocolate over a pan of water, then take from the heat and beat in the butter and egg yolks, followed by the rest of the Grand Marnier.
• Whisk the egg whites until they hold their shape, then whip the cream until softly stiff. Fold both of them into the chocolate mixture.
• Spoon 5 large tbsp of the chocolate mixture into the tin, then dip the finger biscuits in the orange and Grand Marnier mixture one by one and arrange over the chocolate layer - don't soak them too much or they will fall apart. Scatter over some of the sticky peel, then spoon on another 5 tbsp of the chocolate mixture.
• Carry on layering up the biscuits and chocolate mixture until you have 4 layers of biscuit, finishing with a chocolate layer. You should only need to use half the peel. Lightly cover with cling film and freeze until ready to serve. Freeze the remaining peel separately.
• To serve, take the cake and orange peel out of the freezer no more than 1 hr before serving and strip off the cling film. Top with whipped cream and the remaining peel, and scatter with the grated chocolate. Keep chilled until ready to eat.

CHOCOLATE ORANGE TRUFFLES

Steps:

• In a medium saucepan, bring butter and cream to a boil over medium high heat.
• Remove from heat.
• Add chocolate, orange liqueur, and orange peel; stir until melted and smooth.
• Pour truffle mixture into a shallow bowl, or a 9X5 in loaf pan.
• Chill until firm, about 2 hours.
• Line 2 baking sheets with waxed paper.
• Shape chilled truffle mixture by rounded teaspoons into small balls.
• Place on prepared baking sheets.
• Chill until firm, about 30 minutes.
• In the top of a double boiler set over simmering (not boiling) water, heat chocolate and oil, stirring until melted and smooth.
• Transfer chocolate mixture to a bowl.
• Cool.
• Drop truffles into melted chocolate mixture.
• Using 2 forks, lift out truffles tapping gently on side of bowl to allow excess coating to drip back in bowl.
• Return truffles to baking sheets lined with waxed paper, and chill until set.